Healthy Recipes

Black Berry Chia Jam

Posted: March 22, 2017
By: Michele Pisarek

Blackberry Chia Jam

 

Makes about 1 cup of jam

 

1 cup blackberries
1 medium nectarine or peach, peeled, cored and cut into cubes
1 1/2 tablespoons lemon juice, from half a lemon
1 to 2 tablespoons honey
2 tablespoons chia seeds

In a small saucepan over medium heat, combine the blackberries, cubed nectarine, and lemon juice. As the fruit heats up and the juices bubble and boil, smash the fruit using the back of a fork until they break down. This should take 3 to 5 minutes.

Sweeten the mashed fruit with 1 to 2 tablespoons of honey, to your liking. Add the chia seeds and stir once. Remove from the heat and let the jam set for about 5 minutes to thicken. Cool and transfer to an airtight container and refrigerate.

This jam will keep for 2 weeks in the fridge.


Chocolate Protein Balls

Posted: October 12, 2016
By: Michele

Chocolate Protein Balls 

Chocolate Protein Balls

Prep  

Ready In 

Recipe By:Sarah Gadacz

"Great for after-school snack."

Ingredients

  • 1 cup rolled oats
  • 1/2 cup natural peanut butter
  • 1/3 cup honey
  • 1/4 cup chopped dark chocolate
  • 2 tablespoons flax seeds
  • 2 tablespoons chia seeds
  • 1 tablespoon chocolate-flavored protein powder, or to taste

Directions

  1. Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. Cover bowl with plastic wrap and refrigerate for 30 minutes.
  2. Scoop chilled mixture into balls. Keep cold until serving.

 


Almond Strawberry Chia Seed Pudding

Posted: February 2, 2016
By: Michele

Almond Strawberry Chia Seed Pudding

Prep 10 min  Ready In 4 h 

 "This is a very quick pudding recipe with chia seeds. No cooking, no fuss, just add strawberry puree, raspberry puree, etc., depending on the availability of fresh fruit."

Ingredients

·         2 cups almond milk

·         1 (16 ounce) package fresh strawberries, hulled

·         1/2 cup chia seeds

·         1/4 cup honey

·         1 teaspoon vanilla extract

Directions

  1. Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
  2. Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

 


Greek Chicken Pasta

Posted: January 5, 2016
By: Michele

Greek Chicken Pasta

 

"This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer."

Ingredients

·         1 (16 ounce) package linguine pasta

·         1/2 cup chopped red onion

·         1 tablespoon olive oil

·         2 cloves garlic, crushed

·         1 pound skinless, boneless chicken breast meat - cut into bite-size pieces

·         1 (14 ounce) can marinated artichoke hearts, drained and chopped

·         1 large tomato, chopped

 

·         1/2 cup crumbled feta cheese

·         3 tablespoons chopped fresh parsley

·         2 tablespoons lemon juice

·         2 teaspoons dried oregano

·         salt and pepper to taste

·         2 lemons, wedged, for garnish

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

The Best Vegetarian Chili

Posted: November 2, 2015
By: Michele Pisarek

The Best Vegetarian Chili in the World

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  • Prep

  • Cook

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"Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!"

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
 
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 2 (12 ounce) packages vegetarian burger crumbles
  • 3 (28 ounce) cans whole peeled tomatoes, crushed
  • 1/4 cup chili powder
  • 1 tablespoon ground black pepper
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn

Directions

  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

No Bake Energy Bites

Posted: September 23, 2015
By: Michele Pisarek
 

No-Bake Energy Bites

  • Prep
  • Ready In

"This is a healthy take on the traditional no bake cookies. So good and good for you! I am always asked for this recipe every time I make them. They are a hit with the kids and the adults, and always go quick! I store them in the freezer because I think they taste best frozen, but not necessary."

Ingredients

  • 1 cup rolled oats
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup ground flax seed
 
  • 1/2 cup crunchy peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract

Directions

  1. Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

Chicken with Artichokes and Sundried Tomatoes

Posted: August 24, 2015
By: Michele Pisarek
 

Chicken with Artichokes and Sundried Tomatoes

Prep 
"Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist."

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/2 cup chicken broth
  • 1 (15 ounce) can quartered artichoke hearts, undrained
  • 1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
 
  • 1 (4 ounce) can sliced olives, drained
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • freshly ground black pepper to taste
  • 1 (12 ounce) package angel hair pasta
  • 1 (8 ounce) package crumbled feta cheese

Directions

  1. Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Greek Orzo Salad

Posted: July 29, 2015
By: Michele Pisarek
Greek Orzo Salad
 
recipe image
Prep Time: 1 Hour 10 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 6
"Orzo pasta is tossed with artichoke hearts, cucumber, feta, tomato, olives and a zesty dressing."
INGREDIENTS:
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke
hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
3. Just before serving, drizzle reserved artichoke marinade over salad.
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Mediterranean Quinoa Salad

Posted: July 15, 2015
By: Michele Pisarek
Mediterranean Quinoa Salad
 
recipe image  
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that is equally good warm or cold."
INGREDIENTS:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
 
2 large cooked chicken breasts - cut into
bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
DIRECTIONS:
1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
2. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
 
 

Greens with Cannellini Beans and Pancetta

Posted: May 13, 2015
By: Michele Pisarek
 
Greens with Cannellini Beans and Pancetta
 
recipe image
Prep Time:  20 Minutes
Cook Time:  20 Minutes
Ready In:  40 Minutes
Servings:  2
"This is a forgiving recipe, and a great way to get your greens! Kale is cooked with onions and garlic, a small amount of pancetta or bacon, and cannellini beans to make a great main dish for two or side dish for 4 or more. "
INGREDIENTS:
2 slices pancetta or bacon, chopped
1 1/2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, crushed
1 bunch kale, roughly chopped
1 bunch beet greens, roughly chopped
salt to taste
1 (15 ounce) can cannellini beans,
drained
DIRECTIONS:
1. Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
2. In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.